This hollow cake is filled with Easter eggs and is great if you have children (young or old) around for Easter festivities. Even better, this is a no-bake treat.
Prep time 20 minutes/Cook time 15 minutes/Serves 10-12
Ingredients:
For the piñata cake
flavourless oil, to grease
25g (1 oz) salted butter
100g (3 ½ oz) white chocolate, chopped
125g (4 ½ oz) white marshmallows
100g (3 ½ oz) popped rice cereal
75g (3 oz) desiccated coconut
zest of 1 lime
To decorate and fill
a selection of white and yellow chocolate mini eggs
4 hollow white chocolate eggs (5-6cm [2-2 ½ in] tall)
100g (3 ½ oz) white chocolate
100ml (2/5 cup) double cream
coconut flakes
Method:
Grease the inside of a 2-litre pudding basin (measuring 16-18cm [5 ½ -7 in] across the top) with flavourless oil. Melt the butter in a large pan over a low heat. Add the white chocolate and marshmallows and continue to heat very gently until melted and combined, stirring continuously so the mixture doesn’t catch and burn.
Add the popped rice cereal, coconut and lime zest and stir thoroughly so the cereal is well coated. Set aside to cool for 5 minutes; (it should be just cool enough to handle but still easy to mould).
Lightly oil your hands and then line the pudding basin with the mixture. Use the back of a lightly greased spoon to help mould it against the base and sides of the bowl, until the sides are about 3cm (1 in) thick and you have a hollow in the middle. Set aside for around 30 minutes, or until the mixture has set completely.
After this time run a palette knife around the edge of the bowl to loosen, then gently turn out the cake. Fill the hollow with chocolate eggs (keep some for decoration) then cover with a serving plate and turn the other way up, hiding the surprise inside.
To decorate, break the chocolate into small pieces in a heatproof bowl. Heat the cream until it just reaches boiling point, then immediately take off the heat and pour over the white chocolate. Leave for a minute until the chocolate has melted, then stir to combine.
Set aside to cool until the mixture begins to thicken, then whisk until you have a thick ganache. Spread this over the top and sides of the cake, using a palette knife to create a smooth surface. Top with the remaining chocolate eggs and coconut flakes. Chill for 30 minutes to set before serving.
